Chicken Cordon Bleu Casserole
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This casserole is a simplified version of chicken cordon bleu. It's much quicker to assemble and cook, yet just as delicious, and contains all the traditional components of this restaurant dish. It includes chicken, ham, gooey cheese, and crispy breading. All the ingredients are chopped, layered in a casserole, and topped with a delicious cheese sauce, then sprinkled with coarse panko breadcrumbs in butter. After baking, the topping is golden and crispy, revealing a delicious filling encased in creamy cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cooked skinless and boneless chicken breasts, diced
- 90 g salted butter
- 2 cups ham, cut into small cubes
- 1 and 1/4 cups grated Swiss cheese
- 1 and 1/4 cups grated Monterey Jack cheese
- 0.5 tbsp. panko breadcrumbs
- 1/4 cup premium flour
- 2 cups of milk
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 0.5 tsp cayenne pepper
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Recipes with similar ingredients: chicken breasts, ham, panko breadcrumbs, milk, Dijon mustard, ground cayenne pepper, Swiss cheese, Monterey Jack cheese
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Grease a 22 x 32 cm baking pan with a tablespoon of butter.
- Place the ham on a paper towel-lined plate and microwave for about 3 minutes to reduce the moisture content. Mix the two types of cheese together in a bowl.
- Place about a third of the chicken in an even layer on the bottom of the prepared baking dish. Top with half the ham. Sprinkle with 1/4 cup of the grated cheese mixture. Repeat the layers one more time, finishing with a layer of chicken.
- Melt the remaining 5 tablespoons of butter in a skillet over medium heat. Place the breadcrumbs in a bowl, pour in half of the melted butter, mix well, and set aside.
- Add flour to the remaining melted butter in the pan and cook for 2-3 minutes, breaking up any lumps. Stir in the milk, broth, Dijon mustard, and cayenne pepper and cook until the sauce begins to thicken. Remove from heat and stir in 1 cup of cheese until melted. Season with salt and pepper to taste.
- Drizzle with casserole sauce. Sprinkle with the remaining 1 cup of cheese, then top with the buttered breadcrumbs. Bake until the top is golden brown and the casserole is bubbly, 25-30 minutes.
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